Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing
The effect of bovine plasmin on cheddar cheese ripening and the beneficial role of plasmin in improving cheese quality are examined.
Gespeichert in:
| Veröffentlicht in: | Journal of food science 1992-05, Vol.57 (3), p.622 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | 3 |
| container_start_page | 622 |
| container_title | Journal of food science |
| container_volume | 57 |
| creator | Farkye, Nana Y Landkammer, Christina F |
| description | The effect of bovine plasmin on cheddar cheese ripening and the beneficial role of plasmin in improving cheese quality are examined. |
| format | Article |
| fullrecord | <record><control><sourceid>proquest</sourceid><recordid>TN_cdi_proquest_journals_194412306</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3779574</sourcerecordid><originalsourceid>FETCH-proquest_journals_1944123063</originalsourceid><addsrcrecordid>eNqNissKwjAUBYMoWB__ENwX8rLVpVRFBUHFfQntrabGtCaN4N_bgh_gas5hpocCGs9JyBeC9lFACGMhpSIeopFzJek-jwJ0OCr9wCct3VMZvMoa9VbNB-9NoT2YDHBlcHKHPJe2IzjAZy9116y9VeaGL6oGA-2aoEEhtYPpj2M0226uyS6sbfXy4Jq0rLw1rUrpUgjKOIn4X9EX_dA9Aw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194412306</pqid></control><display><type>article</type><title>Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Farkye, Nana Y ; Landkammer, Christina F</creator><creatorcontrib>Farkye, Nana Y ; Landkammer, Christina F</creatorcontrib><description>The effect of bovine plasmin on cheddar cheese ripening and the beneficial role of plasmin in improving cheese quality are examined.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Chicago: Wiley Subscription Services, Inc</publisher><subject>Dairy products</subject><ispartof>Journal of food science, 1992-05, Vol.57 (3), p.622</ispartof><rights>Copyright Institute of Food Technologists May 1992</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids></links><search><creatorcontrib>Farkye, Nana Y</creatorcontrib><creatorcontrib>Landkammer, Christina F</creatorcontrib><title>Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing</title><title>Journal of food science</title><description>The effect of bovine plasmin on cheddar cheese ripening and the beneficial role of plasmin in improving cheese quality are examined.</description><subject>Dairy products</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNqNissKwjAUBYMoWB__ENwX8rLVpVRFBUHFfQntrabGtCaN4N_bgh_gas5hpocCGs9JyBeC9lFACGMhpSIeopFzJek-jwJ0OCr9wCct3VMZvMoa9VbNB-9NoT2YDHBlcHKHPJe2IzjAZy9116y9VeaGL6oGA-2aoEEhtYPpj2M0226uyS6sbfXy4Jq0rLw1rUrpUgjKOIn4X9EX_dA9Aw</recordid><startdate>19920501</startdate><enddate>19920501</enddate><creator>Farkye, Nana Y</creator><creator>Landkammer, Christina F</creator><general>Wiley Subscription Services, Inc</general><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>19920501</creationdate><title>Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing</title><author>Farkye, Nana Y ; Landkammer, Christina F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_journals_1944123063</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>Dairy products</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Farkye, Nana Y</creatorcontrib><creatorcontrib>Landkammer, Christina F</creatorcontrib><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Farkye, Nana Y</au><au>Landkammer, Christina F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing</atitle><jtitle>Journal of food science</jtitle><date>1992-05-01</date><risdate>1992</risdate><volume>57</volume><issue>3</issue><spage>622</spage><pages>622-</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The effect of bovine plasmin on cheddar cheese ripening and the beneficial role of plasmin in improving cheese quality are examined.</abstract><cop>Chicago</cop><pub>Wiley Subscription Services, Inc</pub></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1992-05, Vol.57 (3), p.622 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194412306 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Dairy products |
| title | Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T21%3A02%3A22IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Milk%20Plasmin%20Activity%20Influence%20on%20Cheddar%20Cheese%20Quality%20During%20Ripeneing&rft.jtitle=Journal%20of%20food%20science&rft.au=Farkye,%20Nana%20Y&rft.date=1992-05-01&rft.volume=57&rft.issue=3&rft.spage=622&rft.pages=622-&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/&rft_dat=%3Cproquest%3E3779574%3C/proquest%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194412306&rft_id=info:pmid/&rfr_iscdi=true |